Baileys Irish Cream Cheesecake

1 week ago 27

A chocolate-topped Irish Cream cheesecake with an Oreo crust sits on a white cake stand. A slice is being served, revealing creamy layers. Chocolate curls decorate the top, and a bottle of Baileys Irish Cream is in the background.

This site runs ads and generates income from affiliate links. Read my disclosure policy.

This Baileys Irish Cream Cheesecake is rich, creamy, and topped with chocolate ganache. The perfect holiday or St. Patrick’s Day dessert.

Know Before You Scroll

Servings: 12

Prep: 30 minutes

Cook: 45 minutes

Total Time: 10 hours 15 minutes

Chocolate sandwich cookies, cream cheese, sugar, eggs, Baileys Irish Cream, sour cream, heavy cream, and chocolate.

Creamy, chocolatey, lightly boozy, balanced sweetness

9-inch springform pan, hand or stand mixer

Do not overmix once eggs are added

Best made the day before serving

Use dark chocolate for a deeper ganache flavor

A slice of Irish Cream Cheesecake with a chocolate crust, chocolate topping, and whipped cream sits on a plate with a forkful taken out. A blurred bottle of Baileys Irish Cream and more cheesecake are in the background.

No Water Bath Method

Don’t worry, no water bath is needed for this Baileys Irish Cream Cheesecake. If you’ve ever wrestled with wrapping a springform pan in foil and balancing it in a tray of hot water, you’re not alone. I wanted all the creamy, velvety texture of a classic New York-style cheesecake without the extra stress.

The trick is the same high-heat start method I use in my New York Cheesecake. I begin baking at a higher temperature, then lower it to gently finish cooking. That initial blast of heat helps set the structure, and the slower finish keeps the center silky and smooth. Letting it cool gradually in the oven does the rest, preventing those dreaded cracks.

And even if you do get a tiny imperfection on top, the Baileys chocolate ganache hides everything. No one will ever know. You get bakery-level results with one less step to worry about, which is exactly how I like it.

A rich Baileys chocolate cheesecake with a chocolate cookie crust, topped with chocolate shavings. A slice is being lifted from the cake with a pie server, and extra chocolate pieces are in a bowl in the background.

Ingredient Notes

A variety of baking ingredients are arranged on a white surface, including a bottle of Baileys Irish Cream, eggs, butter, chocolate, and more—perfect for crafting a rich Irish Cream Cheesecake or other decadent treats.

Regular chocolate sandwich cookies with filling included.

Chocolate graham crackers work but will be less rich.

Full-fat cream cheese at room temperature.

Reduced-fat will work but won’t be as creamy.

Use chocolate with 54–60% cocoa solids for the best balance of richness and sweetness. It melts smoothly and gives the ganache a deep chocolate flavor without overpowering the Baileys.

Dark chocolate for less sweetness, milk chocolate for sweeter finish.

Use full-strength Baileys Irish Cream for the most balanced flavor and proper texture.

Other Irish cream liqueurs work, but sweetness and alcohol strength can vary slightly. For a non-alcoholic version, use Irish cream coffee creamer.

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Prepare the Crust

Preheat your oven to 350°F. Mix the crushed chocolate sandwich cookies with the melted butter and a pinch of salt if using. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

The cookie crumbs pressed flat into the bottom of a round springform pan to form the base for an Irish Cream Cheesecake.

Make the Cheesecake Batter

Increase the oven to 400°F. Beat the softened cream cheese until completely smooth and fluffy. Add the sugar and mix until combined. Blend in the cornstarch, vanilla extract, and salt. On low speed, add the eggs one at a time, then the yolk, mixing just until incorporated. Stir in the Baileys and sour cream until smooth. The batter should look silky and lump-free without visible air bubbles.

sugar added to a bowl of creamy mixture for Irish Cream Cheesecake, vanilla and powder added, an egg on top, and an electric mixer blending the ingredients in a clear glass bowl.

Bake with the High-Heat Method

Pour the filling into the cooled crust. Bake at 400°F for 10 minutes, then reduce the temperature to 225°F and continue baking until the center jiggles like soft Jell-O when gently shaken. It should not ripple like liquid. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Side-by-side images showing a round baking pan filled with Irish Cream Cheesecake batter on the left, and the same pan with batter rising as it bakes in an oven on the right.

Cool and Chill

Remove from the oven and cool completely at room temperature. Run a knife around the edges to loosen. Cover and refrigerate for at least 8 hours or overnight until fully set.

A knife is being used to loosen the edge of a rich Irish cream cheesecake from the sides of a springform pan.

Make the Ganache

Heat the heavy cream until just simmering. Remove from heat and add the chopped chocolate. Let sit for a few minutes, then stir until smooth. Add the Baileys and a pinch of salt if using. Let cool until slightly thickened but still pourable.

A metal spatula spreads smooth chocolate frosting over the top of an Irish Cream cheesecake with an Oreo cookie crust, sitting on a white plate.

Finish and Serve

Pour the ganache over the fully chilled cheesecake and gently spread to the edges. Refrigerate briefly to set before slicing. Wipe the knife clean between cuts for neat slices.

A close-up of an Irish Cream Cheesecake on a white platter with a dark cookie crust, topped with chocolate ganache and chocolate shavings. One slice, infused with Baileys Irish Cream, is being lifted out with a metal pie server.

Prep Time: 30 minutes

Cook Time: 45 minutes

Chill Time: 9 hours

Total Time: 10 hours 15 minutes

Serves 12

For the Crust:

▢ 26 chocolate sandwich cookies (like Oreos — crushed)
▢ Pinch of salt (optional, if your cookies are very sweet)
▢ 5 tablespoons unsalted butter (melted)

For the Filling:

▢ 2 pounds 4 blocks cream cheese, softened
▢ 1¼ cups granulated sugar
▢ 1½ tablespoons cornstarch
▢ 2½ teaspoons vanilla extract
▢ ¼ teaspoon salt
▢ 4 large eggs
▢ 1 egg yolk
▢ ¾ cup Baileys Irish Cream
▢ ¼ cup sour cream

For the Ganache Topping:

▢ ¾ cup heavy cream
▢ 6 oz dark chocolate (54–60% cocoa solids, chopped or chips)
▢ 2 tablespoons Baileys Irish Cream
▢ Pinch of salt (optional)

Preheat oven to 350°F (175°C).
Mix the cookie crumbs, salt, and melted butter until combined.
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
Bake for 10 minutes, then cool while you prepare the filling.
Increase oven temp to 400°F (200°C).
In a large bowl, beat cream cheese until smooth and fluffy (2–3 minutes).
Gradually mix in the sugar. Scrape the sides as needed.
Add cornstarch, vanilla, and salt; beat to combine.
On low speed, beat in the eggs one at a time, then the yolk.
Stir in Baileys and sour cream until just blended — don’t overmix.
Pour filling into the pre-baked crust.
Bake at 400°F for 10 minutes, then reduce heat to 225°F and bake for 35 minutes more.
Turn off the oven and crack the door open slightly. Let the cheesecake sit in the oven for 1 hour to cool gradually.
Chill Completely
Remove from oven and cool to room temperature.
Run a knife around the edges to loosen.
Cover and refrigerate for at least 8 hours or overnight.
Heat cream in a small saucepan over medium until just simmering.
Remove from heat, add chopped chocolate, and let sit for 2–3 minutes.
Stir until smooth. Add Baileys and a pinch of salt. Stir again.
Cool for 10–15 minutes until slightly thickened but still pourable.
Pour ganache over the fully chilled cheesecake.
Use an offset spatula or spoon to gently spread it to the edges.
Chill for 30 minutes to set the ganache before slicing.

Erren’s Top Tips

• Make sure all your cheesecake ingredients are at room temperature before mixing. Cold cream cheese creates lumps that never fully smooth out.

• Once the eggs go in, mix on low speed and stop as soon as everything is combined. Overmixing adds air, which can cause cracks while baking.

• Bake just until the center jiggles like soft Jell-O. If it looks wet and sloshy, it needs more time. If it doesn’t move at all, it’s likely overbaked.

• If your ganache looks grainy or oily, don’t panic. This usually means the chocolate got too hot or overheated while stirring. Let it cool slightly, then whisk in one tablespoon of warm heavy cream at a time until it comes back together.

• If the ganache fully separates or breaks, place the bowl over a pan of barely simmering water and whisk gently until smooth again. You can also use an immersion blender to re-emulsify it.

• For clean slices, dip your knife in hot water, wipe it dry, and clean it between each cut. It makes a big difference in presentation.